Webinar: From Freshness to Market Value – Comprehensive Assessment of Fish Products

Is the fish fresh? And what about its valuable fat content? A comprehensive assessment of fish product quality requires looking at both parameters.

Join our webinar and discover how combining TVB-N determination with fat extraction can provide a more complete picture of product quality – from freshness assessment to nutritional and market value.

During the webinar, you will learn:

• how TVB-N can be used to assess the freshness of fish products
• why TVB-N determination is an important part of quality control
• how fat extraction helps determine the market value of fishmeal and fish oil
• why combining both analyses provides a more comprehensive picture of product quality
• what the complete workflow of both methods looks like – step by step
• how these analyses can be performed in practice using BÜCHI MultiKjel and FatExtractor E-500

🎯 The webinar is aimed at quality control specialists, food technologists, laboratory professionals, and representatives of food production and processing companies who want to improve the efficiency of their quality control processes, reduce production losses, and implement modern analytical solutions.

📅 October 1, 2026, 10:00 AM

Participation is free of charge – registration is required.

👉 >>Register now<< and discover how combining two key parameters can provide a more comprehensive assessment of fish product quality.